Non caloric frozen carbonated beverage

ABSTRACT

Abstract of Disclosure 
     The present invention is a non-caloric or reduced calorie frozen carbonated beverage and a method of making it.  The freezing point of a diet beverage syrup is reduced through the use of a freezing point depressant, particularly a Sugar MNS which is used to replace a portion of the known high-potency non-caloric sweetener.  The preferred Sugar MNS for use in the beverage and method of the present invention is erythritol.

Field of the Invention

[0001] The present invention relates to a method of making reducedcalorie and non-caloric frozen carbonated and non-carbonated beveragesthrough the use of freezing point depressants, particularly SugarMacroNutrient Substitutes (MNSs) for example, erythritol, for depressingthe freezing point of the beverage. More particularly, the presentinvention relates to non-caloric frozen carbonated beverages made by thedisclosed method.

Background of the Invention

[0002] Full calorie frozen carbonated beverages (FCBs) are known in theart and have been produced for years. FCBs are produced via devices thatfreeze a mixture of ingredients including syrup, water and carbondioxide in a mixing chamber. The mixture freezes on the inner surface ofthe mixing chamber, which is surrounded by a helical coil through whicha refrigerant passes. A rotating shaft is disposed inside the chamberwhich has a plurality of outwardly projecting blades that scrape themixture off the inside wall of the mixing chamber. Once the carbonatedbeverage is in the desired frozen state, the product is dispensed fromthe chamber through a product valve.

[0003] The temperature and viscosity of the ingredients within themixing chamber are maintained by a control system that controls therefrigeration system. Product quality is controlled through the balanceof ingredients as well as pressures and temperatures within the chamber.The chemical properties of FCBs also play an important part in thenormal functioning of FCB dispensing devices and the quality of the FCBproducts.

[0004] Current FCB products are limited to full calorie FCBs. Caloricproducts contain common sugars, such as sucrose or high fructose cornsyrup (HFCS), which are used as sweeteners at concentrations of ca. 10%(w/v). These sugars play an important part in the freezing pointdepression of FCBs. Under normal operating conditions of FCB machines,the addition of caloric sweeteners depresses the freezing point of theproduct making them dispensable in a slush-like state. By contrast, adiet beverage, or non-caloric syrup contains no common sugars such assucrose or HFCS, and thus lacks a freezing point depressant. Without amodified freezing point, diet syrup would freeze into blocks of ice inFCB machines rather than attaining the slush-like property found incaloric FCBs and necessary for proper dispensing.

[0005] Freezing point is a colligative property and the freezing pointof a solution depends on the number of solute molecules present, not onthe nature of the solute. Non-caloric ingredients, such as salts oracids, could be added to diet syrup to provide freezing pointdepression, thus allowing slush to be obtained. However, theseingredients result in a salty or sour product affecting the taste andquality of the beverage. A proposed alternative to the addition of acidsor salts would be to increase the amount of non-caloric sweeteners e.g.,aspartame, saccharin, or a mixture of these to cause freezing pointdepression. However, due to the potency of these sweeteners, the tasteand quality of the resulting diet FCBs will again be unacceptablyaltered.

[0006] The present invention overcomes the problems associated with theproduction of diet FCBs through the use of freezing point modifiers.Freezing point modifiers include 1) one or more Sugar MNSs alone or incombination with salts and/or acids, and 2) one or more sugars or sugaralcohols in combination with one or more salts, acids and/or Sugar MNSs.In both cases, the freezing point modifier will usually be used incombination with a high-potency non-caloric sweetener or mixture of suchsweeteners. Reduced calorie and diet FCBs according to the presentinvention can achieve the necessary slushy state without unacceptablealterations of the taste and quality of the diet syrup.

[0007] Sugar MNSs have been used as low calorie sweeteners in a varietyof food products. A sugar MNS is a non-caloric or reduced caloriepolyhydric alcohol with molecular weight ranging from ca. 100-1000.

[0008] U.S. Patent No. 4,810,516, by Knog-Chan et. al. discloses the useof polyols in the production of reduced calorie chocolate confections.Knog-Chan et al. substitute a nondigestible polyol fatty acid polyesterfor the natural fat. Knog-Chan et al. also disclose the use of anartificial sweetener plus a partially or wholly nondigestiblecarbohydrate bulking agent as substitutable for sugar.

[0009] European Patent Application No. 236,288 to Bernhardtdisclosesedible, wholly or partially nondigestible intermediate melting polyolfatty acid polyesters having certain rheological properties (e.g.,viscosity, liquid/solid stability) at body temperatures. Theseintermediate melting polyol polyesters are disclosed as partial or totalfat replacements in food products, including ice cream and otherfat-containing frozen desserts.

[0010] U.S. Patent No. 6,010,734, to Whelan et. al, discloses a lowcalorie frozen dessert product, which comprises from about 2 to about20% fat of which about 30 to 100% is edible, wholly or partiallynondigestible polyol fatty acid polyesters.

[0011] Based on the above, it is clear that polyol polyesters have onlybeen used in the area of frozen food products as fat substitutes. Thesepolyols reduce the caloric content of the food product by fatsubstitution.

[0012] Known sugar MNSs for use as low calorie sweeteners includeerythritol, maltitol, lactitol, isomalt, fructooligosaccharidesweeteners and xylitol. Again, these Sugar MNSs are used to reduce thecaloric content of food, but in this instance, they replace sugar andother sweeteners. The following examples describe the known manner inwhich Sugar MNSs have generally been used.

[0013] Erythritol is a known sweetener for use in the production ofreduced calorie food products.

[0014] U.S. Patent No. 5,273,771, to Rapaille et al. discloses acomposition suitable for use as the sweetener in a reduced calorie foodproduct. The sweetener includes 5 to 50% by weight erythritol, 30 to 80%by weight sorbitol and 5 to 25% by weight glucose oligomer of DE 10 to30.

[0015] U.S. Patent No. 5,973,212, to De Sadeleer et al. discloses amethod for producing spraying dried erythritol. This free-flowingerythritol powder is disclosed for use as a sweetener preferably incombination with a synthetic sweetener such as aspartame.

[0016] U.S. Patent No. 6,045,850, to Kondou discloses a low-caloriecompounded cocoa composition including cocoa powder, erythritol, and asweetener.

[0017] Maltitol and xylitol are other Sugar MNSs that are commonly usedin reduced calorie food products to replace full calorie sweeteners.

[0018] U.S. Patent Nos. 6,083,527 and 6,071,500 to Thistle disclose acandy-like confection which minimizes tooth decay. The confectionpreferably includes xylitol as the natural sweetener and calciumhydroxide which increases the pH level of the saliva in the mouth toreduce the presence of bacteria.

[0019] U.S. Patent No. 5,017,400 to Olinger et al. disclosescompositions containing a combination of xylitol and maltitol, which isclaimed to provide a synergistic sweetening effect.

[0020] U.S. Patent No. 5,700,514, to Gonze et al. discloses a processfor producing a lozenge which includes a sweetener of, for example,erythritol or maltitol, and a binding agent.

[0021] The final Sugar MNS that has been noted for general use as asugar substitute is lactitol.

[0022] U.S. Patent Nos. 5,516,763 and 5,672,589 to Heikkila et al.disclose crystalline lactitol monohydrate as a bulk sweetener for thetotal or partial replacement of sucrose, in dietetic products,confectionery, bakery products, cereals, desserts, jams, beverages,chocolate, chewing gum and ice-cream. In Heikkila et al., lactitol isdisclosed as a fat replacement system in frozen products.

[0023] U.S. Patent No. 5,527,554 to Olinger et al. discloses an improvedfrozen dessert made without sucrose or corn syrup solids. The frozendessert is sweetened by lactitol and hydrogenated starch hydrolysates.

[0024] The present invention overcomes the deficiencies associated withthe production of reduced calorie and diet FCBs through the use offreezing point depressants including sugars in combination withnon-caloric sweeteners, Sugar MNSs, salts, acids and mixtures thereof,particularly erythritol, to produce reduced calorie frozen carbonatedbeverages. While Sugar MNSs have been used as reduced caloriealternative sweeteners in a variety of food products, including frozendessert products, Sugar MNSs have never been considered for theirfreezing point depression in the production of frozen beverages.

Summary of Invention

[0025] It has been discovered that freezing point depressants, includingsugars in combination with non-caloric sweeteners, Sugar MNSs, salts,acids and mixtures thereof enable the preparation of reduced calorie andnon-caloric FCBs without adversely affecting product taste and quality.The present invention is a reduced calorie or non-caloric frozencarbonated beverage that remains slushy and dispensable. According toone aspect of the present invention there is disclosed a method fordepressing the freezing point of diet beverage syrup by adding afreezing point depressant for use in the production of frozen carbonatedbeverages.

[0026] There is further disclosed, a reduced calorie or non-caloricfrozen carbonated beverage including a Sugar MNS containing beveragesyrup, carbon dioxide and water.

[0027] There is still further disclosed, a reduced calorie ornon-caloric frozen non-carbonated beverage produced from a beveragesyrup including a freezing point depressant.

[0028] Finally, there is disclosed a method of making a reduced calorieor non-caloric frozen carbonated beverage by adding a freezing pointdepressant containing beverage syrup to a chamber with water and carbondioxide to produce a reduced calorie frozen carbonated beverage.

[0029] Additional objects and advantages of the invention will be setforth in part in the description which follows, and in part will beobvious from the description, or may be learned by practice of theinvention. The objects and advantages of the invention will be realizedand attained by means of the elements and combinations particularlypointed out in the appended claims.

[0030] It is to be understood that both the foregoing generaldescription and the following detailed description are exemplary andexplanatory only and are not restrictive of the invention, as claimed.

Detailed Description

[0031] The present invention relates to the product of reduced calorieand non-caloric frozen beverage products and a method of producing them.The beverages according to the present invention may be carbonated ornon-carbonated. Preferred beverages according to the present inventionare carbonated.

[0032] In the known process for producing FCBs which is described, forexample in U.S. Patent No. 5,806,550 which is incorporated herein byreference in its entirety, water, beverage syrup and carbon dioxide arefed to a chamber within which the FCB will be produced. The terms"frozen carbonated dispenser"and "dispenser" are synonymous with anapparatus capable of dispensing a slushy product. Any currently known orafter developed method for making FCB can be used with the presentinvention which relates to the use of freezing point depressants in thebeverage syrup which reduces the calories of the beverage whiledepressing the freezing point of the syrup. As used in the presentinvention "reduced calorie"refers to a beverage that has 50% or less ofthe calories that would be associated with a full calorie equivalentbeverage. A "substantially reduced calorie"beverage is one that has a75% reduction in calories. A "non-caloric" FCB is one having a 100% ornear 100% reduction in calories. The present invention results in areduced calorie or non-caloric frozen carbonated beverage which remainsslushy and dispensable.

[0033] The present invention involves utilizing various freezing pointdepressants including sugars, sugar alcohols, Sugar MNSs, salts andacids, along with high-potency non-caloric sweeteners to allow freezingpoint depression of reduced calorie or non-caloric frozen beverages andachieving a slush-like consistency.

[0034] Beverage syrups for use according to the present invention use afreezing point depressant alone or in combination with a high-potencynon-caloric sweetener, such as aspartame or saccharin. The term"non-caloric sweetener" refers to sweeteners which provide humanbioavailable calorie contents of zero or nearly zero to food or beverageproducts.

[0035] Freezing point depressants for use according to the presentinvention include sugars when used in combination with non-caloricsweeteners. Preferred sugars for use according to the present inventioninclude sucrose, high fructose corn syrup, glucose, fructose andlactose. When full calorie sugars are used as freezing pointdepressants, the resulting reduced calorie frozen carbonated beveragewill achieve at least a 50% calorie reduction but due to the fullcalorie nature of the sugar will only be able to achieve a relativecalorie reduction.

[0036] If a FCB is desired having more significantly reduced calories,then alternative freezing point depressants will have to used. Otherfreezing point depressants for use according to the present inventioninclude, propylene glycol, glycerol, and sorbitol. According to oneembodiment of the present invention, glycerol is used as the freezingpoint depressant. While glycerol is a full calorie sweetener, itachieves sufficient freezing point depression at sufficiently low levelsto result in a beverage having substantial calorie reductions.

[0037] Other reduced calorie FCBs can be prepared using Sugar MNSs.Sugar MNSs for use according to the present invention include any artrecognized FDA approved compositions that provide the necessary freezingpoint depression when used in a reduced calorie beverage syrup.

[0038] As used in the present application, the term "Sugar MNS" refersto a polyhydric alcohol containing at least 3, preferably from 3 to 17hydroxyl groups. Sugar MNSs include sugars (i.e., monosaccharides,disaccharides, and trisaccharides), sugar alcohols, other sugarderivatives (i.e., alkyl glycosides), polyglycerols such as diglyceroland triglycerol, pentaerythritol, sugar ethers such as sorbitan andpolyvinyl alcohols. Non-limiting examples of sugars, sugar alcohols andsugar derivatives include xylose, arabinose, ribose, xylitol, glycerol,erythritol, glucose, methyl glucoside, mannose, galactose, fructose,sorbitol, maltose, lactose, sucrose, raffinose, tagatose, andmaltotriose. Preferred Sugar MNSs for use in the present inventioninclude erythritol, isomalt, maltitol, lactitol andfructo-oligosaccharide sweetener. Sugar MNSs can be used to preparereduced calorie, substantially reduced calorie and non-caloric FCBs.

[0039] Sugar MNSs can be used in amounts that have been approved for usein food products. Preferably, erythritol is added in an amount of up tothe current FDA approved limit of 3.5% (w/v).

[0040] Preferred Sugar MNSs for use in the present invention do not havea laxative effect when used in diet beverage syrup. The most preferredSugar MNS for use in the present invention is erythritol since itexhibits essentially no laxative effect. Erythritol when consumed atmoderate levels, e.g., in a FCB, is completely absorbed into thebloodstream from the small intestine and then is quantitatively excretedin the urine unchanged. Other Sugar MNSs such as isomalt, malitol andlactitol are less preferred since they are not absorbed from the smallintestine and they enter the large intestine where they are fermented byanaerobic bacteria to produce short chain fatty acids and gases. Shortchain fatty acids have high water binding activity providing possibleeffects such as soft stools and diarrhea.

[0041] The diet beverage syrup according to the present inventionincluding a freezing point depressant, e.g., a Sugar MNS, has sufficientfreezing point depression to provide a dispensable reduced calorie FCB.The product is dispensed in a "slushy" condition. As used herein, theterms "slushy", "slush", "slushy-like", and "slush-like"are synonymous.These terms refer to the physical properties of beverages where thebeverages are not in a solid frozen state and the viscosity of thebeverages is higher than its liquid state at room temperature.

[0042] The FCBs according to the present invention can be modified withappropriate salts or acids to a level which does not interfere with thetaste and quality of the resultant beverage. Appropriate salts include,but are not limited to, sodium chloride, potassium chloride, sodiumgluconate or potassium gluconate. Other appropriate salts will bereadily apparent to the skilled artisan. Preferred salts are those suchas sodium gluconate or potassium gluconate which have less taste andtherefore result in freezing point depression with less effect on thetaste of the FCB.

[0043] FCBs according to the present invention can include any additivesthat would be acceptable in such beverages. Such additives may includefor example preservatives. Appropriate additives and amounts would bereadily apparent to the skilled artisan.

[0044] The formulation of the present invention provides beverageswherein the caloric content is reduced by 50% based on a full calorieequivalent FCB. Substantially reduced calorie beverages can be producedhaving a calorie content reduced by 75% and non-caloric beverages can beproduced preferably having below 2 calories per 8 ounce serving.

EXAMPLES

[0045] The following examples illustrate the characteristics andproperties of the invention. However, these examples do not limit theinvention. The invention is limited only by the claims appended to thisspecification.

Example 1: Sample calculation of amount of Freezing Point Depressant

[0046] Freezing Point Depression for water is [0047]ΔT = KFM [0048]whereΔT is the change in freezing point temperature in degrees Celsius, K_(F)is the molal freezing point depression constant and is 1.855 for waterand m is the molal concentration of solute in water. Now, if one takes asucrose-sweetened beverage formulation and, for purpose of simplicityassumes that all ingredients are held constant in concentration exceptfor the sweetener concentration, then the molal concentration of the newreduced calorie sweetener system (e.g., erythritol and aspartame) mustequal the molal concentration of sucrose in the original formulation.Since the molecular weight of sucrose is 342 and if the sucroseconcentration in the original beverage was 10% (w/v), then the originalbeverage contained approximately 0.3 m of sucrose. To achieve the samefreezing point depression, the erythritol and aspartame must have atotal concentration of 0.3 m. Since aspartame will be present at onlyabout 0.001 m, erythritol must be present at about 0.299 m. Sinceaspartame plays such a negligible role in freezing point depression, itis a reasonable approximation that all of the freezing point depressioncomes from erythritol. Thus, to get the same freezing point depressionas 10% sucrose, i.e., 0.3 m sucrose, one must use 0.3 m erythritol. Themolecular weight of erythritol is 122, thus requiring 36.6. grams oferythritol per 1000 g of water, approximately 3.5% (w/v). The resultingFCB would be non-caloric.

[0047] Alternatively, a reduced calorie FCB can be produced by replacingthe 10% sucrose with 5% sucrose and 1.75% erythritol to achieve aproduct with a 50% reduction in calories.

Example 2

[0048] A reduced calorie beverage syrup according to the presentinvention was produced by combining 3.5% w/v of erythritol into colaflavored syrup and then reducing the level the of high-potencynon-caloric sweetener e.g., aspartame or saccharin by 1/3. Thisformulation resulted in syrup that"s freezing point was depressedthereby achieving the production of a slushy-like product inside thefrozen carbonated drink dispenser.

Example 3

[0049] A diet cola frozen carbonated beverage was prepared from a colasyrup containing freezing point depressant according to the presentinvention. 0.43% cola flavoring was combined with 0.02% of apreservative and 3.45 to about 3.55% of a sweetener system. Thesweetener system contained between 3.41 and 3.49% erythritol, 0.02 to0.05% aspartame and 0.005 to 0.008 saccharin.

Example 4

[0050] A diet cherry frozen carbonated beverage was prepared from acherry syrup containing freezing point depressant according to thepresent invention. 0.19% cherry flavoring was combined with 0.02% of apreservative and 3.45 to about 3.55% of a sweetener system. Thesweetener system contained between 3.41 and 3.49% erythritol, 0.02 to0.05% aspartame and 0.005 to 0.008 saccharin.

[0051] Other embodiments of the invention will be apparent to thoseskilled in the art from consideration of the specification and practiceof the invention disclosed herein. It is intended that the specificationand examples be considered as exemplary only, with a true scope andspirit of the invention being indicated by the following claims.

Claims
 1. A reduced calorie or non-caloric frozen carbonated beveragecomprising: (a) a reduced calorie or non-caloric beverage syrupcontaining a freezing point depressant; (b) water; and (c) carbondioxide.
 2. The beverage according to claim 1, wherein the freezingpoint depressant comprises a Sugar MNS selected from at least one oferythritol, isomalt, maltitol, lactitol, or fructo-oligosaccharide. 3.The beverage according to claim 1, wherein the freezing point depressantis erythritol.
 4. The beverage according to claim 1, wherein thebeverage syrup contains a high-potency non-caloric sweetener selectedfrom at least one of aspartame, saccharin, acesulfame-K, cyclamate, orsucralose.
 5. A reduced calorie or non-caloric frozen non-carbonatedbeverage comprising: (a) a beverage syrup containing a high-potencynon-caloric sweetener and a freezing point depressant; and (b) water. 6.The beverage according to claim 4, wherein the freezing point depressantis a Sugar MNS selected from at least one of erythritol, isomalt,maltitol, lactitol, or fructo-oligosaccharide sweetener.
 7. The beverageaccording to claim 6, wherein the Sugar MNS is erythritol.
 8. Thebeverage according to claim 4, wherein the high-potency, non-caloricsweetener is selected from at least one of aspartame, saccharin,acesulfame-K, cyclamate, or sucralose.
 9. A method of making a reducedcalorie frozen carbonated beverage comprising: combining a reducedcalorie or non-caloric beverage syrup containing a freezing pointdepressant at a reduced temperature with water; and carbon dioxide. 10.The method according to claim 9, wherein the freezing point depressantis a Sugar MNS selected from at least one of erythritol, isomalt,maltitol, lactitol, or fructo-oligosaccharide sweetener.
 11. The methodaccording to claim 10, wherein Sugar MNS is erythritol.
 12. A method ofdepressing the freezing point of a reduced calorie beverage syrupcomprising: preparing a reduced calorie beverage syrup by replacing upto one third of a high-potency non-caloric sweetener with a freezingpoint depressant selected from a Sugar MNS selected from at least one oferythritol, isomalt, maltitol, lactitol, or fructo-oligosaccharidesweetener.
 13. A reduced calorie frozen carbonated beverage having agiven freezing point comprising: (a) a reduced calorie beverage syrupcontaining a mixture of a non-caloric sweetener and a low caloric sugar,the low caloric sugar acting as a freezing point depressant, as comparedto freezing point depressant characteristics of the non-caloricsweetener; (b) water; and (c) carbon dioxide.
 14. The beverage of claim13, wherein a ration of low caloric sugar to non-caloric sweetener inthe mixture is selected to achieve said given freezing point.
 15. Thebeverage of claim 14, wherein the given freezing point is determinedfrom a reference molal concentration of high-caloric sugar in a standardfrozen carbonated beverage for achieving said given freezing point, andthe amount of low-caloric sugar in the mixture is selected to achievesubstantially the same molal concentration thereof as the referencemolal concentration.
 16. The beverage according to claim 13, wherein thefreezing point depressant comprises Sugar MNS selected from at least oneisomalt, maltitol, lactitol, or fructo-oligosaccharide sweetener. 17.The beverage according to claim 14, wherein the freezing pointdepressant comprises Sugar MNS selected from at least one isomalt,maltitol, lactitol, or fructo-oligosaccharide sweetener.
 18. Thebeverage according to claim 15, wherein the freezing point depressantcomprises Sugar MNS selected from at least one isomalt, maltitol,lactitol, or fructo-oligosaccharide sweetener.
 19. The beverageaccording to claim 16, wherein the freezing point depressant iserythritol.
 20. The beverage according to claim 16, wherein the beveragesyrup contains a high-potency non-caloric sweetener selected from atleast one of aspartame, saccharin, acesulfame-K, cyclamate, orsucralose.
 21. A reduced calorie frozen non-carbonated beverage having agiven freezing point comprising: (a) a beverage syrup containing amixture of non-caloric sweetener and a low caloric sugar, saidlow-caloric sugar acting as a freezing point depressant, as compared tofreezing point depressant characteristics of the non-caloric sweetener;and (b) water.
 22. The beverage of claim 21, wherein a ratio oflow-caloric sugar to non-caloric sweetener in the mixture is selected toachieve said given freezing point.
 23. The beverage of claim 22, whereinthe given freezing point is determined from a reference molalconcentration of high-caloric sugar in a standard frozen carbonatedbeverage for achieving said given freezing point, and the amount oflow-caloric sugar in the mixture is selected to achieve substantiallythe same molal concentration thereof as the reference molalconcentration.
 24. The beverage according to claim 21, wherein thefreezing point depressant comprises a Sugar MNS selected from a groupconsisting of erythritol, isomalt, maltitol, lactitol, orfructo-oligosaccharide sweetener.
 25. The beverage according to claim22, wherein the freezing point depressant comprises a Sugar MNS selectedfrom a group consisting of erythritol, isomalt, maltitol, lactitol, orfructo-oligosaccharide sweetener.
 26. The beverage according to claim23, wherein the freezing point depressant comprises a Sugar MNS selectedfrom a group consisting of erythritol, isomalt, maltitol, lactitol, orfructo-oligosaccharide sweetener.
 27. The beverage according to claim24, wherein the Sugar MNS is erythritol.
 28. The beverage according toclaim 24, wherein the non-caloric sweetener is selected from at leastone of aspartame, saccharin, acesulfame-K, cyclamate, or sucralose. 29.A method of making a reduced calorie frozen carbonated beverage having agiven freezing point comprising: combining a reduce calorie beveragesyrup containing a mixture of a non-caloric sweetener and a low caloricsugar, said low caloric sugar acting as a freezing point depressant, ascompared to freezing point depressant characteristics of the non-caloricsweetener; water and carbon dioxide.
 30. The method of claim 29, whereina ratio of low caloric sugar to non-caloric sweetener in the mixture isselected to achieve said given freezing point.
 31. The method of claim30, wherein the given freezing point is determined from a referencemolal concentration of high-caloric sugar in a standard frozencarbonated beverage for achieving said freezing point, and the amount oflow-caloric sugar in the mixture is selected to achieve substantiallythe same molal concentration thereof as the reference molalconcentration.
 32. The method according to claim 29, wherein thefreezing point depressant comprises a Sugar MNS selected from at leastone of erythritol, isomalt, maltitol, lactitol, orfructo-oligosaccharide sweetener.
 33. The method according to claim 30,wherein the freezing point depressant comprises a Sugar MNS selectedfrom at least one of erythritol, isomalt, maltitol, lactitol, orfructo-oligosaccharide sweetener.
 34. The method according to claim 31,wherein the freezing point depressant comprises a Sugar MNS selectedfrom at least one of erythritol, isomalt, maltitol, lactitol, orfructo-oligosaccharide sweetener.
 35. The method according to claim 32,wherein the freezing point depressant is erythritol.
 36. The newbeverage according to claim 32, wherein the beverage syrup contains ahigh-potency non-caloric sweetener selected from at least one ofaspartame, saccharin, acesulfame-K, cyclamate, or sucralose.
 37. Amethod of controlling the freezing point depressant characteristics of abeverage syrup to be mixed with a diluent comprising the steps of: (a)blending a non-caloric sweetener and a low-caloric sugar, saidlow-caloric sugar acting as a freezing point depressant for the diluentcompared to freezing point depressant characteristics of the non-caloricsweetener; and (b) controlling the ratio of low-caloric sugar tonon-caloric sweetener to achieve a given freezing point of the diluentand syrup mixture.
 38. The method of claim 37, wherein the givenfreezing point is determined from a reference molal concentration ofhigh-caloric sugar in a standard frozen carbonated beverage forachieving said given freezing point, and the amount of low-caloric sugarin the mixture is selected to achieve substantially the same molalconcentration thereof as the reference molal concentration.
 39. Themethod of claim 37, wherein said ratio is up to 1/3.
 40. The method ofclaim 37, wherein the freezing point depressant comprises a Sugar MNSselected from at least one of erythritol, isomalt, maltitol, lactitol,or fructo-oligosaccharide sweetener.
 41. The method of claim 38, whereinthe freezing point depressant comprises a Sugar MNS selected from atleast one of erythritol, isomalt, maltitol, lactitol, orfructo-oligosaccharide sweetener.
 42. The method of claim 39, whereinthe freezing point depressant comprises a Sugar MNS selected from atleast one of erythritol, isomalt, maltitol, lactitol, orfructo-oligosaccharide sweetener.
 43. The method of claim 40, whereinthe beverage syrup contains a high-potency non-caloric sweetenerselected from at least one of aspartame, saccharin, acesulfame-K,cyclamate, or sucralose.
 44. The beverage according to claim 1, whereinthe freezing point depressant comprises a sugar MNS selected from atleast one of propylene glycol, glycerol, and sorbitol.
 45. The beverageaccording to claim 44, wherein the freezing point depressant comprises asugar MNS selected from at least two of propylene glycol, glycerol, andsorbitol.
 46. The beverage according to claim 44, wherein the freezingpoint depressant comprises a sugar MNS including propylene glycol,glycerol, and sorbitol.
 47. The beverage according to claim 44, whereinthe beverage syrup contains a high-potency non-caloric sweetenerselected from at least one of aspartame, saccharin, acesulfame-K,cyclamate, and sucralose.
 48. The beverage according to claim 47,wherein the high-potency non-caloric sweetener includes sucralose. 49.The beverage according to claim 45, wherein the beverage syrup containsa high-potency non-caloric sweetener selected from at least one ofaspartame, saccharin, acesulfame-K, cyclamate, and sucralose.
 50. Thebeverage according to claim 49, wherein the high-potency non-caloricsweetener includes sucralose.
 51. The beverage according to claim 46,wherein the beverage syrup contains a high-potency non-caloric sweetenerselected from at least one of aspartame, saccharin, acesulfame-K,cyclamate, and sucralose.
 52. The beverage according to claim 51,wherein the high-potency non-caloric sweetener includes sucralose.
 53. Amethod of depressing the freezing point of a reduced calorie beveragesyrup comprising: preparing a reduced caloric beverage syrup byreplacing up to one third of a high-potency non-caloric sweetener with afreezing point depressant selected from at least one of propyleneglycol, glycerol and sorbitol.
 54. The method according to claim 53,wherein the high-potency non-caloric sweetener include sucralose. 55.The beverage according to claim 13, wherein the low caloric sugar isselected from at least one of propylene glycol, glycerol, and sorbitol.56. The beverage according to claim 55, wherein the low caloric sugar isselected from at least two of propylene glycol, glycerol, and sorbitol.57. The beverage according to claim 55, wherein the low caloric sugarincludes propylene glycol, glycerol, and sorbitol.
 58. The beverageaccording to claim 55, wherein the beverage contains a high-potencynon-caloric sweetener selected from at least one of aspartame,saccharin, acesulfame-K, cyclamate, and sucralose.
 59. The beverageaccording to claim 58, wherein the high-potency non-caloric sweetenerincludes sucralose.
 60. The beverage according to claim 56, wherein thebeverage contains a high-potency non-caloric sweetener selected from atleast one of aspartame, saccharin, acesulfame-K, cyclamate, andsucralose.
 61. The beverage according to claim 60, wherein thehigh-potency non-caloric sweetener includes sucralose.
 62. The beverageaccording to claim 57, wherein the beverage contains a high-potencynon-caloric sweetener selected from at least one of aspartame,saccharin, acesulfame-K, cyclamate, and sucralose.
 63. The beverageaccording to claim 62, wherein the high-potency non-caloric sweetenerincludes sucralose.
 64. The beverage according to claim 21, wherein thelow caloric sugar is selected from at least one of propylene glycol,glycerol, and sorbitol.
 65. The beverage according to claim 64, whereinthe low caloric sugar is selected from at least two of propylene glycol,glycerol, and sorbitol.
 66. The beverage according to claim 64, whereinthe low caloric sugar includes propylene glycol, glycerol, and sorbitol.67. The beverage according to claim 64, wherein the beverage contains ahigh-potency non-caloric sweetener selected from at least one ofaspartame, saccharin, acesulfame-K, cyclamate, and sucralose.
 68. Thebeverage according to claim 67, wherein the high-potency non-caloricsweetener includes sucralose.
 69. The beverage according to claim 65,wherein the beverage contains a high-potency non-caloric sweetenerselected from at least one of aspartame, saccharin, acesulfame-K,cyclamate, and sucralose.
 70. The beverage according to claim 69,wherein the high-potency non-caloric sweetener includes sucralose. 71.The beverage according to claim 66, wherein the beverage contains ahigh-potency non-caloric sweetener selected from at least one ofaspartame, saccharin, acesulfame-K, cyclamate, and sucralose.
 72. Thebeverage according to claim 71, wherein the high-potency non-caloricsweetener includes sucralose.
 73. The beverage according to claim 29,wherein the low caloric sugar is selected from at least one of propyleneglycol, glycerol, and sorbitol.
 74. The beverage according to claim 73,wherein the low caloric sugar is selected from at least two of propyleneglycol, glycerol, and sorbitol.
 75. The beverage according to claim 73,wherein the low caloric sugar includes propylene glycol, glycerol, andsorbitol.
 76. The beverage according to claim 73, wherein the beveragecontains a high-potency non-caloric sweetener selected from at least oneof aspartame, saccharin, acesulfame-K, cyclamate, and sucralose.
 77. Thebeverage according to claim 76, wherein the high-potency non-caloricsweetener includes sucralose.
 78. The beverage according to claim 74,wherein the beverage contains a high-potency non-caloric sweetenerselected from at least one of aspartame, saccharin, acesulfame-K,cyclamate, and sucralose.
 79. The beverage according to claim 78,wherein the high-potency non-caloric sweetener includes sucralose. 80.The beverage according to claim 75, wherein the beverage contains ahigh-potency non-caloric sweetener selected from at least one ofaspartame, saccharin, acesulfame-K, cyclamate, and sucralose.
 81. Thebeverage according to claim 80, wherein the high-potency non-caloricsweetener includes sucralose.
 82. The beverage according to claim 37,wherein the low caloric sugar is selected from at least one of propyleneglycol, glycerol, and sorbitol.
 83. The beverage according to claim 82,wherein the low caloric sugar is selected from at least two of propyleneglycol, glycerol, and sorbitol.
 84. The beverage according to claim 82,wherein the low caloric sugar includes propylene glycol, glycerol, andsorbitol.
 85. The beverage according to claim 82, wherein the beveragecontains a high-potency non-caloric sweetener selected from at least oneof aspartame, saccharin, acesulfame-K, cyclamate, and sucralose.
 86. Thebeverage according to claim 85, wherein the high-potency non-caloricsweetener includes sucralose.
 87. The beverage according to claim 83,wherein the beverage contains a high-potency non-caloric sweetenerselected from at least one of aspartame, saccharin, acesulfame-K,cyclamate, and sucralose.
 88. The beverage according to claim 87,wherein the high-potency non-caloric sweetener includes sucralose. 89.The beverage according to claim 84, wherein the beverage contains ahigh-potency non-caloric sweetener selected from at least one ofaspartame, saccharin, acesulfame-K, cyclamate, and sucralose.
 90. Thebeverage according to claim 89, wherein the high-potency non-caloricsweetener includes sucralose.
 91. A reduced calorie frozen beveragecomprising: propylene glycol; glycerol; sorbitol; and sucralose.